Ok, this one is geared for a crowd. About once a month, you’ll find me making a batch of these Breakfast Burritos for my daughter’s high school swim team of 90+ athletes. With about 23 grams of protein per burrito, healthy gf carbs and fats, these are the perfect grab and go meals for swimmers moving from practice to class in no time. Portable as well, these are great for any busy family. This recipe will make approximately 24-30 burritos. If you need to scale down, halve or quarter each ingredient OR make up this huge batch and toss them in the freezer! They last about two months if sealed in a bag and are easy to heat up. Remove the foil and microwave for 2 minutes or keep wrapped and toss in the oven while you’re getting ready. 350 for about 20minutes.

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Let’s start cooking!

• 24-30 GF tortillas. The tortillas I used in this recipe with Mission Gluten Free tortillas. They are wheat and dairy free with a nice neutral flavor. I like to heat them each in a dry skillet for about 10 seconds (5 second per side) for more pliability. They seem less prone to tearing if you do so it’s worth the time.
• 3 dozen eggs
• 2 lbs ground lean turkey 
• 3 cups cheddar cheese, shredded 
• 1 bag gluten free tater tots (approximately 80-100 tots needed) – that about how many are in a typical bag of tots. I use Ore-Ida brand.

Taco Seasoning

• 1 tsp each: paprika, onion powder, garlic powder, oregano, salt
• 2 tsp ground cumin
• 1 tablespoon arrowroot powder or cornstarch
• 1/2 tsp black pepper or to taste

Cook tots according to package directions until down. Remove from oven and set aside. 

Brown turkey in a skillet until cooked through, add spices and arrowroot, stir to combine, breaking up large clumps

Blend eggs in a blender on low until mixed, or whisk in a large bowl, pour into a large skillet on medium- low, cook slowly stirring and scraping bottom of pan until all eggs are cooked. Season with 1/2 tsp salt and black pepper to taste.

Portion out 24-30 pieces of aluminum foil slightly larger than the size of the tortillas. Layout foil squares, place a tortilla on each square, lay out 3-4 tots in a single line close to one edge of the tortillas. Measure out 1/4 cup eggs, lay alongside the tots, repeat with  a 1/4 cup taco meat, top all with cheese. Begin rolling the burrito up and sealing in the ends. Move burrito to one corner of the aluminum square and roll into a small package, sealing everything in. 

Place in fridge or freezer (if they won’t be eaten for more than 24 hours).

To build each burrito: 

1 gluten free mission brand tortilla 

Tater tots- gf 3-4 tots per burrito 

1/4 cup scrambled eggs

1/4 cup turkey taco meat

1/8 cup shredded cheddar cheese 

Grab your fave allergen friendly tortillas (scan the barcode while you’re shopping using the #figapp from @foodisgoodco and look for the ✅ to KNOW without wading through ingredients lists)